These two Beef Wellington versions offer distinct paths to the classic British centerpiece, ranging from total scratch-cooking to clever structural hacks. Binging with Babish takes a 'Mad Men' inspired approach, demanding a 6-hour commitment to hand-laminated puff pastry and a side of Napoleons. In contrast, Joshua Weissman focuses on structural integrity by using savory crepes to protect the pastry from mushroom moisture. Both utilize beef tenderloin and mushroom duxelles, but differ significantly in their choice of deglazing spirits—Cognac versus Whiskey—and their overall complexity. Readers will learn how to manage pastry hydration and the importance of the resting phase for a perfect medium-rare finish.
Binging with Babish
A high-effort, purist approach featuring completely scratch-made puff pastry and a bonus Napoleon dessert.
主要食材
2 cups + extra for dusting All-purpose flour (for pastry and butter block) · 2 sticks Unsalted butter (cold) · 1 cup Ice water · approx. 2-3 lbs Beef tenderloin roast · 1/4 lb Prosciutto … +13
Joshua Weissman
Focuses on structural perfection using a crepe barrier to prevent sogginess and a beautiful lattice pastry design.
主要食材
1.5 pound (650g) Beef tenderloin (center cut) · 2 tablespoons (24ml) High heat oil (like canola) · to taste Salt and pepper · for brushing Good Dijon mustard · 1.5 sheets Puff pastry … +13
Uses 2 sticks of cold butter and ice water for scratch-made puff pastry; deglazes mushrooms with Cognac and adds heavy cream.
Uses 1.5 sheets of prepared puff pastry and includes ingredients for savory crepes (milk, flour, eggs) to act as a moisture barrier.
Requires a 5-6 hour process including manual pastry lamination and tempering egg yolks for a separate pastry cream.
Employs a 'crepe-wrap' technique to shield the pastry and features a decorative lattice top for a professional visual finish.
Rich and buttery with a classic French profile from the Cognac-infused duxelles and sharp English mustard.
Features a subtle smokiness from whiskey and a more complex textural contrast provided by the thin crepe layer and flaky salt.
Choose Babish if you are a culinary purist looking for a full-day weekend project that includes a scratch-made dessert. Opt for Weissman if you want a reliable, structurally sound Wellington with a professional lattice look in half the time.